How to Make a Bacon Weave

Knowing how to make a bacon weave will make you the star of this summer's backyard barbecues.

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You might think that bacon weaves are just for wrapping meatloaf or venison roasts, but they can be used for so much more than that. Weaving bacon strips together creates a network that holds the pieces flat as they cook. That means they won’t cook up unevenly and every bite of your burger, BLT, or breakfast sandwich will be crisped up to perfection. If you want to go one step further, you can even use that bacon weave as a tortilla replacement, making the meatiest gluten-free tacos on the planet.

Basically, it’s like a tasty meat blanket for pork lovers. But don’t take our word for it – whip up one of these showstoppers with our easy, step-by-step instructions.

How to Make a Bacon Weave

Yield: one 12-inch bacon weave (or, multiple smaller weaves)

You’ll need:

1 pound of bacon

Step 1: Lay the Base

Start by laying 8 pieces of bacon flat on a piece of parchment paper. Try not to overlap the pieces but lay them side-by-side so there are no gaps. The width of the bacon columns should be the same size as the length of a bacon slice (don’t be too picky on this point – you can always trim the weave later).

Test Kitchen Tip: Using 8 pieces of bacon will make a very large, 12-inch weave – perfect for wrapping a roast or topping a delicious tomato pie. If you want to make smaller weaves, go for it! You will definitely need to trim up the sides, but you can make a 3×3, 6×6, or any other size that suits your needs.

Step 2: Fold Down Every Other Piece

Fold down every other piece of bacon (starting with the second piece) about two inches. Place a strip of bacon across the base to create the top row, lining up the top edge with the tops of the unflipped strips. Once the top row is in place, unfold the flipped strips back to their original setting. Congratulations, you just weaved your first strip of bacon!

Step 3: Continue Weaving

Starting from the bottom, fold up every other piece of bacon (beginning with the first strip, the ones that weren’t folded in the last step). Put the second row of bacon into place and unfold the flipped strips. Do you see the weave starting to form?

Continue folding up from the bottom with alternating columns of bacon: fold them up, place the new row, and unfold the strips. When you’ve placed the last row, trim off the ends (if desired) so the weave is perfectly square. Or, place a bowl over the weave and trim it into a neat circle.

Step 4: Cook and Enjoy!

You have a few choices when it comes to cooking your bacon weave. To use it as a wrap for meatloaf or roasts, simply wrap the weave around your roast. You can secure the ends by piercing them with a toothpick or wrap the entire roast with butcher’s twine.

To use the weave as a sandwich topper, place it on a baking sheet topped with an oven-safe rack. Bake the weave in a 425-degree oven until it’s crispy, about 10-15 minutes. To make sandwich-sized weaves, you can either make a smaller weave or cut the weave into bun-sized pieces after it cooks.

Using the weave as a tortilla requires one extra step. Before baking it as described above, drape the weave over a rolled-up piece of aluminum foil. This forces it to bake into a “shell” shape. We definitely suggest making a smaller weave for tacos (using a 3×3 pattern).

It's hard to resist a crescent roll, bacon and cream cheese in one bite! Kids, friends, everyone will scarf these cream cheese pinwheels down. Now I bake a double batch whenever we have a get-together. —Krista Munson, Sharpsburg, Kentucky

If you’re one of those folks who think bacon is a food group, you’ll love this weeknight-friendly twist with a sweet and spicy kick from jalapeno jelly. Crisp puff pastry and store-bought chicken strips make prep work goof-proof! —Simple & Delicious Test Kitchen

The stuff from the deli just isn't our thing, but for us it isn't a summer cookout without potato salad! I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, this side dish is my family's top request. —Paul Cogswell, League City, Texas

Our family loves Sunday brunch. Each season I try to bring a little different flavor to the table. This French toast bake reminds us of fall! Whole or 2% milk works best. I use regular almond milk because I can't have dairy. —Margaret Brott, Colorado Springs, Colorado

Move over, spinach-artichoke dip! Bacon adds an extra layer of smokiness to this fabulous recipe. You might want to double the recipe because you probably won't have any leftovers. —Heidi Jobe, Carrollton, Georgia

Wake up the sleepyheads in your household with this moist, tender coffee cake that’s both sweet and savory. Bacon and nuts in the crumbly topping blend with flavors of maple, nutmeg and cinnamon. Yum! —Angela Spengler, Clovis, New Mexico

I created this dish to fill two pans because these cheeseburger sliders disappear fast. Just cut the slider burgers recipe in half if you only want to make one batch. —Nick Iverson, Milwaukee, Wisconsin

My family loves meat loaf—and this one in particular. I created this bacon meatloaf after trying and adjusting many other recipes over the years. Cheddar cheese tucked inside and a flavorful bacon topping dress it up just right for Sunday dinner! —Sue Call, Beech Grove, Indiana

I had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. —Susan Kieboam, Streetsboro, Ohio

My husband and I love this BBQ chicken pizza recipe, especially when we take it up a notch by adding other toppings that we love, including smoky bacon and creamy Gorgonzola. My mouth starts to water just thinking about it! —Megan Crow, Lincoln, Nebraska

A savory update on baked French toast, this is an easy make-ahead dish that is excellent for brunch and showers. The combination of maple syrup, bacon and nuts makes it impressive and satisfying. —John Whitehead, Greenville, South Carolina

In summer, I am always looking for ways to use the fresh basil and tomatoes that grow in my herb garden. This recipe combines the two flavors in a wonderful salad that you can make any time of year! —Mary Ann Turk, Joplin, MO

This simple yet sophisticated side dish uses just a few basic ingredients. The way the bold garlic flavor blends with the smoky bacon makes ordinary broccoli irresistible. —Erin Chilcoat, Smithtown, New York

Because it's fast to fix and such a great hit with family and friends, this bacon and eggs dish is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, this bacon and eggs casserole is excellent for an after-church brunch. —Deanna Durward-Orr, Windsor, Ontario

This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. —Lisa Speer, Palm Beach, Florida

All my dishes use ingredients that are usually sitting in the fire department pantry. I just adjust amounts depending on how many people we have on duty that day. This is always popular. —Nick Kaczor, New Hudson, Michigan

While these delicious bite-size treats are ready in minutes, they’ll disappear in a flash. And don’t relegate the deep-fried goodness to the breakfast nook—I’ve never had anyone turn these down no matter the time of day. —Chelsea Turner, Lake Elsinore, CA

I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! —Melissa Millwood, Lyman, South Carolina

Peaches and bacon? Oh, yeah. I made this family favorite for a big summer party. It was so easy to prep the parts separately, then toss it all together right before chow time. —Megan Riofski, Frankfort, Illinois

I love combining some of my favorite dishes into a brand new creation. This is a meatball and a bacon cheeseburger literally rolled into one. This hearty dish will please the meat lovers in your gang.—Cyndy Gerken, Naples, Florida

This cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. —Helen Haro, Yucaipa, California

There is a standing joke among friends that when I'm asked to bring a dish to a party, it always contains bacon. My partner loves bacon-wrapped dates and my grandmother got me hooked on date-nut bread, so I made a sweet and salty combination of these recipes.—Terrie Gammon, Eden Prairie, Minnesota

I enjoy cooking for my parents, and my bacon-wrapped scallops recipe is one of their favorites. If you prefer, replace the pear preserves with preserves or jam of a different flavor. —Ethan Hall, King, North Carolina

As a teacher, you attend many meetings and also have special celebrations with rest of the staff. The other teachers a very fond of this treat and often request that I bring it to our functions. — Jackie Milliken, Pittsboro, North Carolina

In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama

Bold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This side dish is so rich and satisfying, it could be eaten as an entree! —Jamie Brown-Miller, Napa, California

Who says summer meals have to be complicated? We love this tangy, simple and tasty salad on warm summer nights. Add a cold glass of lemonade or iced tea and dinner couldn’t be easier. —Samantha Vicars, Kenosha, Wisconsin

This spread is a great choice for any occasion because it's loaded with flavor and comes together in a snap. Start with one or two teaspoons of horseradish and add more to suit your taste. —Terri Peterson, Spring Valley, Illinois

I've loved my aunt's crispy coated bacon ever since I was a child. Now I've shared the super simple recipe with my own children. We still enjoy a big panful every Christmas morning—and on many other days throughout the year! —Brenda Severson, Norman, Oklahoma

After years of working in professional kitchens, Lindsay traded her knives in for the pen. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family.

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